00:00Hello everyone, I hope you all are well. I am Nelly Roxane Pare, the promoter of Asian Food Waga.
00:06Today I am going to discover the Korean poulet. Come to my kitchen.
00:19The Korean poulet is an emblematic of the Korean street food.
00:22You can find it everywhere, in all the streets of Korea.
00:25How much time does the preparation take?
00:28The preparation of the Korean food takes about 20-25 minutes.
00:32It's really a quick and easy to make.
00:34First step is to make, to make, to make and to make your poulet.
00:38You can make your poulet with the water, the bicarbonate and the citron.
00:42It's important because it's on the kitchen.
00:44Once you have finished making your poulet, you can make it all good.
00:47You can make it with the oil, the paprika, the persil, the sel.
00:51Or you can make it in your environment.
00:52And when you have finished making it, you will go to the pan.
00:55You can use the honey-de-ma-s-jaune, but you can use the honey-de-blé classic.
01:01Or you can use the honey-de-blé, or the honey-de-blé.
01:03Now I'm trying to make the poulet with the honey-de-ma-s.
01:07I'm doing it correctly. It's going to look like this.
01:09I'm doing the same thing with it.
01:11So after having finished making the poulet with the honey-de-ma-s, we'll move on to the future.
01:16What do you want to do with the honey-de-blé?
01:22What do you want to do with the honey-de-blé?
01:23You must already know that I'm a very big fan of the manga, the anime,
01:27everything that there is around the Asia, my fashion, since my childhood.
01:32So when I decided to make it in an entrepreneur, it was in June 2021.
01:38I told myself, why don't we propose something different and especially what I like?
01:43I was looking for, I said, Nelly, you like Asian cuisine?
01:47You like Asian cuisine? You are a fan of the anime?
01:49I propose Asian cuisine in Burkinaw.
01:51It's not because I'm Burkinaw that I must be limited.
01:54I like the cuisine of my country and nothing will surpass the cuisine of my country.
01:58Where did you learn to cook Asian cuisine?
02:02Frankly, it's in the anime that I learned.
02:04The first Asian recipe that I had to make, I learned it in an anime called Full Wars.
02:10It's an anime of cuisine.
02:12It represents an anime of cuisine with Japanese students who make recipes.
02:16After that, I found out on the internet.
02:18I used an application to learn Korean language.
02:22And it's there that I met my friend who shared a little bit the recipes of his country.
02:27And for Japan, it's a bit the same thing.
02:29They shared a little bit the recipes of their country,
02:31and I applied here.
02:37In addition to the Korean food, do you propose something else?
02:40I make sushi, a typical Japanese food.
02:45I make ramen.
02:47I make gyoza.
02:48I make bruxes of printemps.
02:50I make mènes vietnamiennes.
02:52I make Vietnamese, Japanese, Korean, Chinese food for the moment.
02:57The first difficulty, it's the availability of ingredients.
03:02Since I do the cuisine asiatiques,
03:04in the Burkina Faso, there's no place where we can find food asiatiques.
03:08And the most part of the time, I do it directly from China.
03:11Now that the first step is done, we go to the marina, which is really the Korean food.
03:21For the second step, we're going to add our soup.
03:23And we're going to add our soup, the gauche-jian.
03:27It's called like that.
03:28Because it's sucré, it's saly and it's épicé.
03:31So we're going to add our soup first and then mix it slowly.
03:37It's important to not put all the soup in there,
03:41otherwise it's going to break the soup.
03:43You need to add a little bit to mix it up and mix it up
03:47so that it can fit in our soup.
03:50One samo who makes good things.
03:55It's not cool, that's right.
03:57Franchement, I'm at least one samo.
03:59The most of the show with me.
04:01So here, like that, I can already eat it.
04:04Now, we'll go to the sesame.
04:07Why do the sesame in the Korean roulette?
04:09The ayathe consume a lot of sesame because it's good at their body
04:12and it's filled with good fruit.
04:15So we put the sesame in the Korean roulette,
04:17to conserve the flour and the fried rice,
04:19Because often with the gochujang, it gets a little bit of the poulet.
04:22So the sésame is here to re-hausser the croustillant and also because it's good.
04:27So we're going to put a good dose of the sésame.
04:31We're going to mix it first, so that all the pieces have a bit of the sésame.
04:36But is it the facultative?
04:38Yes, it's not necessary, it's not necessary to put it in.
04:41It works very easily without the sésame, but it's really better with the sésame.
04:45We're going to film it in Korean, but when I like the presentation and I like what is joli,
04:49I'm going to add the feuilles d'unan until the décor.
04:52How do you eat it?
04:54You can eat it like this. You can eat it with the fromage.
04:57You can eat it with the rice. You can eat it with the rice.
05:02Nelly has a last word?
05:04Yes, what I can say is that we need to be a bit more open to the spirit.
05:10It's not because I'm doing the Asian cuisine that I'm reading my origins.
05:13I'm going to try and prepare our local meals.
05:17But it doesn't help me to go out ailleurs,
05:20to find out how the others are, how the others are,
05:23and to try to add and modify our meals.
05:27And that's what I can do if God allows me to do a day,
05:31I will propose an Asian and African meal.
05:34So, thank you very much for joining us in the kitchen.
05:37I was happy to receive you and to show you what I do.
05:41So, have a nice day and thank you very much.
05:44It's the moment to judge and appreciate the chef-d'oeuvre of Nelly.
05:50The chef-d'oeuvre of Nelly.
05:52The chef-d'oeuvre with the fromage.
05:55With the fruit.
05:58It's not bad.
06:00The Samoa, why do you do this?
06:03It's very good.
06:07It's very, very good.
06:09Don't hesitate to try it at home.
06:11Also, to cook with Nelly.
06:13Bye!
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